Fruit Desserts

Fruit Desserts

This week’s class covered fruit desserts. In San Diego most types of fruit are available throughout the year, however, that does not mean it’s at it’s prime. When choosing fruit, for a bakeshop or even personal use, it’s important to take into account the fruits seasonality. If the fruit is available, how much does it cost, is it fresh and is the flavor acceptable? In addition to seasonality, its important to factor its effect on the environment and shipping cost.

Depending on where one lives, fruit is available and in season at different times. In addition, many fruits are available in more than one season. It often stretches into two seasons or is available a couple times a year (as is the case with mangos). This is not a complete list, rather a list of fruits used commonly in baking in San Diego:

Spring Fruit

  • Strawberries (stretches into early summer)
  • Citrus
  • Tropical
    • Banana
    • Pineapple
    • Mango
    • Kiwi
    • Papaya
    • Passion Fruit
    • Star Fruit
    • Guava
    • Mango

Summer Fruit

  • Berries
  • Stone fruits
    • Peaches
    • Cherries
    • Nectarines
    • Apricots
    • Plums
    • Melons (start at end of spring)
    • Watermelon
    • Cantaloupe
    • Honeydew
  • Lychee
  • Longan

Fall Fruit

  • Apples
  • Pears
  • Quince
  • Pomegranates (into winter)
  • Pumpkins
  • Squash
  • Persimmons
  • Figs (short season)
  • Grapes
  • Cranberries

Winter Fruit

  • Citrus
    • LemonsLimes
    • Grapefruit
    • Oranges
    • Tangerines
    • Kumquats
    • Kiwi
  • Dragon Fruit

There are also seven fruits, called the “Seven Deadly Fruits,” that have an enzyme that reacts with gelatin so the fruit must be cooked before using them with gelatin.

Seven Deadly Fruits

  1. Pineapple
  2. Kiwi
  3. Papayas
  4. Peaches
  5. Mangos
  6. Guavas
  7. Figs

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